Roasted Vegetable Panzanella Recipe


  • 1 large garlic clove
  • 1/2 cup plus 3 tablespoons extra-virgin olive oil
  • 3 (12-inch) lengths of crusty baguette, cut into 1-inch cubes (12 cups)
  • 3/4 lb cherry tomatoes, halved
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 lb green beans, trimmed and halved crosswise
  • 3 tablespoons balsamic vinegar (preferably white)
  • 3 tablespoons capers (packed in brine), rinsed, drained, and chopped
  • 1/2 teaspoon sugar
  • 1 (19-oz) can cannellini beans or chickpeas, rinsed and drained
  • 1 lb lightly salted fresh mozzarella, cut into 1/3-inch dice
  • 3/4 cup chopped fresh basil


This Version Of The Italian Classic Is An Irresistible Mix Of Crusty-chewy Bread Cubes And Colorful Roasted Vegetables, All Bathed In A Lusty Balsamic Vinaigrette. Be Sure To Use A Good-quality French-style Baguette, As A Lesser Bread Won't Keep Its T

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